Fluffy Crème Chiboust Recipe (Vanilla Pastry Cream with Meringue)

Chiboust cream is a heavenly French dessert cream that blends rich vanilla pastry cream with airy Italian meringue. This delicate, mousse-like filling is ideal for Saint-Honoré cake, fruit tarts, and elegant layered desserts. If you’re looking to level up your pastry game, this light yet indulgent cream is a must-try.

What Is Chiboust Cream?

Chiboust cream—sometimes called crème Chiboust—originated in 19th-century Paris and was named after the pastry chef who popularized it. Traditionally used in Saint-Honoré cake, it’s a refined blend of vanilla pastry cream and Italian meringue, whipped into a stable, airy filling. The result is light, sweet, and slightly tangy—perfect for adding height and drama to classic French desserts.

Why Everyone Will Love This Recipe

• Elegant and bakery-worthy, yet simple enough for home kitchens.
• Combines silky custard and fluffy meringue into a cloud-like texture.
• Versatile for tarts, cakes, choux pastries, and more.
• Impresses guests with both flavor and presentation.

Pro Tips for the Best Chiboust Cream

1. Use a vanilla bean for a deeper, aromatic flavor.
2. Cool the pastry cream fully before combining it with meringue.
3. Pour the sugar syrup slowly into the egg whites while beating to ensure a glossy, stable meringue.
4. Fold gently to preserve the fluffiness—don’t overmix.

Frequently Asked Questions

What’s the difference between Chiboust cream and regular pastry cream?

Chiboust cream is essentially pastry cream made lighter by folding in Italian meringue. It has a mousse-like consistency, whereas standard pastry cream is denser.

Can I make Chiboust cream without a thermometer?

It’s best to use a candy thermometer for precision, but if not, watch for thick, slow bubbles—the syrup is ready at the soft-ball stage, around 240°F (115°C).

How do I use Chiboust cream?

It’s commonly used in Saint-Honoré cake, fruit tarts, and as a mousse layer in parfaits or verrines. You can also pipe it into cream puffs.

Can I stabilize it with gelatin?

Yes—many traditional recipes add gelatin to help the cream hold its shape longer, especially if you plan to pipe it or leave it out at room temperature for a while.

Is this cream safe for kids?

Yes, because the hot sugar syrup cooks the egg whites in the meringue, making it safe for most people. Just ensure proper handling of ingredients.

How to Store

Store Chiboust cream in an airtight container in the refrigerator for up to 2 days. Due to the meringue, it’s best enjoyed fresh, as the texture can deflate slightly over time. Avoid freezing—it does not thaw well and may split.

How to Freeze

Chiboust cream is not ideal for freezing, as its airy texture relies on the delicate balance between pastry cream and Italian meringue. Freezing can cause the cream to separate and lose its volume, resulting in a grainy or watery consistency once thawed.

If you absolutely must freeze it—for example, as part of a tart filling—it’s best to freeze the assembled dessert rather than the cream on its own. Wrap it tightly in plastic wrap and foil, and store it for no more than 2 weeks. Thaw overnight in the refrigerator and consume the same day for best texture.

Note: For longer storage needs, consider preparing and freezing only the pastry cream component. Then, fold in freshly whipped meringue when you're ready to serve.

How to Make Chiboust Cream

Make the pastry cream: Heat the milk and cream with the vanilla bean in a saucepan until it just begins to steam. In a separate bowl, whisk together the egg yolks, sugar, and cornstarch until smooth and pale. Slowly pour the hot milk mixture into the yolk mixture, whisking constantly to temper the eggs. Return everything to the pan and cook over medium heat, stirring constantly, until thick and creamy. Set aside to cool completely.

Prepare the Italian meringue: Beat the egg whites with a pinch of salt until soft peaks form.

In a saucepan, heat the sugar and water to 240°F (soft-ball stage). Slowly pour the hot syrup into the egg whites while beating continuously until stiff, glossy peaks form.

Once the pastry cream has cooled, gently fold in the meringue a spoonful at a time until light and fluffy.

Prepare the Italian meringue: Beat the egg whites with a pinch of salt until soft peaks form.

In a saucepan, heat the sugar and water to 240°F (soft-ball stage). Slowly pour the hot syrup into the egg whites while beating continuously until stiff, glossy peaks form.

Once the pastry cream has cooled, gently fold in the meringue a spoonful at a time until light and fluffy. Use the cream for your favorite dessert!